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The Original Truffle Rice

A songwriter and regular customer, Yasushi Akimoto, gave me an idea after he told me, "It's not eno…

Zuwai crab and seared matsutake layered, raw salmon roe skein, grated yuzu

Tags & categories related to this post : October, November, striking, elegant, snow crab, matsutake, salmon roe skein (sujiko), yuzu, kaiseki…

Seared pike conger, hidden-plum style, Kyoto eggplant, cowpea, end-of-season red Manganji pepper, green yuzu

Tags & categories related to this post : June, July, August, September, striking, elegant, light and refreshing, kaiseki cuisine, lingering…

Shoyu-Ann : beef (Yamasa)

A beef dish covered with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’.

Beef Tongue Wrapped in Shiso

Next, I bring out the fried dish. I think fried food tastes best once the sake has kicked in a bit, or when you're hungry. For the beef tongue…

• Serves 1 · ¥400

• Cook time 1 hr

Abalone with liver soy sauce, chamame beans simmered with sansho, bottarga sushi, vinegar-pickled myoga, kuruma prawn tofuyo-style, tonburi, Kaga lotus root with pike conger roe, layered chrysanthemum petals

Tags & categories related to this post : October, elegant, cute, kaiseki cuisine, pre-hassun, appetizer, photogenic, recipes from famous restaurants…

Rice cooked with beef tongue, topped with fresh sea urchin

• ¥3,470

• Cook time 40 min

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Shark fin chawanmushi

This is a steamed dish. I serve this shark fin chawanmushi because, at around this point in the course, I think guests want something that lets them…

• Serves 1 · ¥700

• Cook time 5 hr

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Fugu

This is a raw dish. With fugu, thickness is the key point, so I slice it a bit thick. It's a milt sauce with truffle flavor — slicing the milt raw…

• Serves 1 · ¥1,800

• Cook time 40 min

White Miso Broth, Softshell Turtle Wrapped in Mochi

This is a soup course. This is a technique that Chef Yamamoto, whom I trained under, often used: he would steam cut rice cakes in happō dashi until…

• Serves 1 · ¥1,200

• Cook time 2 hr

'Early spring' new burdock steamed sticky rice

This time, I received an award called Chevalier. Twenty-three years ago in August, I opened my current restaurant, and back then I had almost no…

• Serves 20 · ¥1,500

• Cook time 30 min

Double flavored bouillon

A dish of minced chicken thigh meatballs served with a broth of white fish bones and kelp, and…

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

Fukusa two-miso soup set as a gelée, and fresh-skimmed yuba

This is the soup course. At this time of year, one would normally use the clear top layer of red miso dashi, served cold, but thinking about what…

• ¥325

• Cook time 40 min

Sheet Jellyfish with Shuto Dressing

This is a tsubotsubo dish. In tea-ceremony cuisine, tsubotsubo is served to convey the meaning "I'd like to get closer to you" or "I'd like to become…

• ¥150

• Cook time 30 min

Sesame Miso Bed, Sesame Tofu, Kuruma Prawn

This is the mukōzuke, the sashimi course. Normally one would use azuki beans, but at my restaurant we always use Tamba black soybeans.

• ¥740

• Cook time 30 min

Bigfin reef squid sake-simmered, blanched taro stem dressed with shiso, seared and blanched flounder

For the blanched taro stem dressed with shiso: I bruise the shiso and let it sit in water so the color doesn't change, then dress it right in front…

• ¥780

• Cook time 1 hr

Water shield and somen noodles

• ¥80

• Cook time 10 min

Glossy ambre terrine

A dish of ambre-jellied seasonal ingredients such as shrimps and vegetables using ‘Yamasa Honkaiseki’.

Lotus Seed Rice

This is the rice course. Normally, I would serve hitomoji rice (rice with green onion — hitomoji is a classical court term for negi), but I chose to…

• ¥90

• Cook time 1 hr